This healthy Instant Pot Bean Soup is made with navy beans, fresh veggies, Italian seasoning, and lemon. The flavors are bright and delicious. Dried beans make a better Instant Pot soup—and you don't even need to pre-soak them! (Vegan & Gluten Free)
Saute onions: Add olive oil and onions to an Instant Pot. Turn on the saute setting for 10 minutes, and cook, stirring only occasionally, to allow the onions to brown around the edges (see note 2).
Add aromatics: Add the garlic, Italian seasoning, red pepper flakes, and salt. Saute for 1 more minute, or until garlic is fragrant.
Pressure cook: Add carrots, celery, potato, beans, roasted red peppers, and vegetable stock. Stir well to mix. Pressure cook on high for 25 minutes. Allow the Instant Pot to natural release for 15 minutes, then release all pressure (see note 3).
Finish seasoning: Stir in spinach and lemon juice. Taste and adjust seasonings (more salt and/or lemon juice, if needed). Ladle into bowls.
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Notes
Beans: Use dried, unsoaked navy beans for this recipe. You could instead substitute an equal amount of dried cannellini beans. If using dried cannellini beans, increase the cook time in step 3 to 35 minutes (high pressure), and continue with the same 15 minute natural pressure release afterwards.
Instant Pot Tip: The heating element in an Instant Pot is smaller than on a stove, so it typically takes longer to saute the same ingredient. Avoid over-stirring, to encourage the onions to brown at the edges.
A note on bean cooking times: We tested this recipe's cook time using many different batches/brands of dried (unsoaked) navy beans. If for some reason your beans are still slightly firm after pressure releasing, simply turn on the saute function and cook uncovered until the beans are tender. Then, add the spinach and lemon juice.
Serving suggestions: This soup is delicious served with toasted bread. You can drizzle the bread with olive oil and sprinkle it with a pinch of extra Italian seasoning and flaky salt for seasoning.
Storage tips: This soup can be stored in the fridge for 3 to 4 days, or transfer cooled soup to a freezer-safe container and freeze for longer storage.